Mango Fish Curry

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Bea’s Fish Curry Recipe

Bea Bagnall is a self taught chef who loves the challenge of creating a meal that is satisfying and delicious using local fresh produce and fish fresh from their offshore catch of the day.

Her seafood recipes are inspired by 10 years fishing and cooking around the globe and bring tasty, light, family friendly meals to the table.

This fish curry recipe is great with snapper, terakihi, blue cod, kingfish and more.

Serves: 4

Ingredients:

300-500g fish fillets cut into chunks, snapper, kingfish will work well

1 onion, finely chopped

6 cloves garlic, chopped

1 inch piece ginger – finely chopped

1 medium mango diced – choose a mango that’s not too ripe. Alternatively you can use canned mango but fresh is best.

2 green chilies – finely chopped

½ tsp ground turmeric

1 tsp chili powder

2 tsp ground coriander

1 tin coconut milk light

1 tsp mustard seeds

Zest of ½ a lime

Salt to taste

1 tbsp oil to coat the pan

Method:

Blend together the green chilies, ginger and garlic to make a paste either in a mortar pestle or blender.

Heat the oil in a fry pan, add the mustard seeds and onion, cook for about 4 minutes until onion is soft.

Add the chili, ginger, garlic paste and cook for a further 2-3 minutes.

Make a paste with the ground spices, turmeric, chili and coriander by adding a little water and add it to the pan.

Add the diced mango and mix well for 1-2 minutes. Add the coconut milk and mix well again.

Add the lime zest and fish chunks, cover and cook for 10-15 minutes on medium heat or until fish flakes easily when tested.

Serve with warm brown or basmati rice.

Enjoy!

About Bea

Bea Bagnall has fished and cooked around the world for the past 10 years with husband Tony Orton. Now they've settled to raise a family in Mangawhai, Northland and host people on fishing trips of a lifetime with Offshore Adventures.